Md. Shawan Ali, Shanawaz Ahmed, Md. Rockibul Islam, Md. Sazu Ahamed, Md. Ashikur Rahaman, Mst. Khodeza Khatun & Md. Ashraful Alam·Asian Journal of Food Research and Nutrition·2024
A class of illnesses known as diabetes mellitus impacts how our bodies utilize glucose or blood sugar in oxidation control by human lunch. It serves as a significant source of energy for the cells that comprise our muscles and tissues which are essential to our health. It's also...
For consumers, the composition of the drinking water is indicated on a label attached to the water bottle. The main objective of this study is to evaluate the labeling of locally bottled drinking water comparing with the Libyan specifications for food and water labels. Physical a...
Garri production stands as a vital economic endeavor in Nigeria, with the well-being of local producers raising concerns regarding health and safety. This study focused on evaluating the prevalence of heat stress among Omoboriowo local garri processing producers in Ifon Osun, Oro...
Background: The psychostimulant that is most often used worldwide is caffeine. It is still unclear how habitual caffeine consumption and physical activity are related. Moreover, research on the relationship between caffeine intake and physical activity have been conducted almost...
Utilizing stevia instead of sucrose to cut calories and improve nutritional value of cake, and using internal watermelon peels for preparing puree to substitute fats in cupcakes. Muffins technological and sensory evaluation was conducted. By creating a product with high nutrition...
The study investigated storage changes in triple fortified tiger nut and moringa seed based aqueous drinks. During accelerated shelf life testing, vitamins C, Retinol Palmitate, pH, Total volatile bases (TVB) and microbial analysis were determined using standard procedures. From...
Aim: This study investigated and elucidated gender-specific patterns in food literacy. Study Design: A cross-sectional pilot study with a stratified random sampling technique was adopted. A self-administered questionnaire was used to collect data on five domains of food literacy...
The study was undertaken to determine the physico-chemical and rheological properties of tigernut and moringa seeds based aqueous drinks influenced by chemical hurdles and fortificants. The aqueous drink was produced using a 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50(w/w) tiger...
Aims: Dietary diversity (DD) is an increase in the variety of foods within and between food categories over a certain period of time. This study investigates the relationship between Individual Dietary Diversity Score (IDDS) and socioeconomic variables among young individuals, ai...
The study examined the effect of three processing techniques- raw, boiling and toasting on chemical composition of Aku and organoleptic acceptability of a dish based on rice and Aku (WINGED TERMITE) (macrotemesbelliscous) was assessed. The experiment was carried out in a-3x1 fact...